Spiced rosé, pistachio and orange trifle


  • Summer 2019
  • Lifestyle

Ingredients


For the jelly

  • 9 gelatine leaves, soaked in cold water until soft
  • 400g caster sugar
  • 500ml dry rosé wine like Paxton Pollinator Rosé 
  • Juice of 1/2 fresh pomegranate 
  • 1½ cups water 2 punnets fresh raspberries

For the sponge layer 

  • 250g savoiardi biscuits (Italian sponge fingers) 
  • ½ cup Cointreau 
  • Juice of one orange

For the custard 

  • 750ml milk 
  • ¼ cup caster sugar
  • 1 teaspoons vanilla bean paste
  • 3 cardamon pods, cracked open with the back of a knife
  • 1 stick cinnamon
  • 2 teaspoons orange blossom water
  • 4 egg yolks
  • ¼ cup cornflour

For the cream 

  • Zest of 2 oranges
  • 250g mascarpone, at room temperature. 
  • 250ml whipping cream
  • 1 tablespoon icing sugar, sieved

To decorate

  • 150g pistachio (blitzed in a food processor or NutriBullet to a fine powder) 
  • Candied orange rounds (optional) 
  • Edible rose petals (optional)

Method


For the jelly 

1. Combine the sugar, rose, water and juice in a medium saucepan and bring to a simmer to dissolve the sugar. Squeeze the excess water from the gelatine leaves and add to the saucepan. Stir, ensuring the gelatine is dissolved. 

2. Place the raspberries into the base of a trifle dish. Pour over the rose mixture. Refrigerate until set (around 3 hours). 

For the sponge layer

1. Once the jelly has set, arrange the fingers over the top (you may need to cut some in half width to fit nicely in the dish). Mix together the Cointreau and the orange juice and spoon over the top of the fingers evenly. Place back in the fridge. 

For the custard

1. Bring the milk, sugar, vanilla, cardamom and cinnamon to a simmer over a medium heat. Once simmered remove the cinnamon stick and cardamom pods. 

2. In a separate bowl, whisk together the egg yolks and cornflour until smooth. 

3. Remove the milk mixture from the heat and whisk half into the egg yolks, moving quickly to ensure they don’t curdle. Whisk this back into the remaining milk in the saucepan and whisk constantly over a medium heat until it thickens. Remove from the heat immediately and whisk in orange blossom water. 

4. Take the trifle from the fridge and pour the custard over the sponge finger layer. Take a piece of plastic wrap and press onto the top of the custard (this will ensure it doesn’t form a hard crust) and place back into the fridge to set. 

For the cream

1. Place the cream and icing sugar in the bowl of an electric mixer with a whisk attachment. Whip until soft peaks from. Add the mascarpone and the orange zest and fold through with a spatula. 

2. Take the trifle and gently spoon over the cream. 

To decorate 

1. Scatter the pistachios (and optional candied orange rounds and edible rose petals) liberally over the top of the trifle and serve.


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